Turkey a la King

1 can cream of chicken soup
1/3 cup milk
½ cup mayonnaise
1 package frozen green peas

1 small jar chopped pimento
drained
1–2 cups chopped turkey
Pepper to taste
Combine all ingredients and stir thoroughly. Heat on medium low until bubbling. Simmer on low 20 minutes.

Serve over rice, noodles, or toast.

Curried Turkey Salad with Apples, Cranberries, and Walnuts

Contributed by Pam Edwards
4 cups cooked and chopped
turkey
1/2 cup diced apple (Granny
Smith or other tart apple)
1/3 cup chopped sweetened
dried cranberries
1/3 cup chopped toasted
walnuts
Curry Dressing (recipe below)
In a large bowl, combine all ingredients and stir well. Serve on your favorite bread as a sandwich or on a bed of greens as a salad. Serves four to six.
Dressing:
1/2 cup thick yogurt
1/2 cup mayonnaise
1–2 Tbsp. curry powder
(depending on your own taste)
1 Tbsp. honey
generous pinch of salt
fresh ground black pepper

Whisk all ingredients until well combined.

Leftover Turkey Salad Oriental

Contributed by Pam Clark
1 Tbsp. sesame oil
Leftover Turkey – chopped
in bite sized pieces

Scallions/green onions –
cleaned and chopped
1 package bean sprouts –
found in produce
section
1/2 red bell pepper,
thinly sliced
1 small package
snow pea pods
1 small can crunchy
Chinese noodles

Heat up wok or large frying pan, adding sesame oil until sizzling. Add all of the above ingredients except crunchy noodles. Stry fry until just barely sauteed. Add dressing and crunchy noodles. Stir to coat and Serve.
Dressing
1 clove garlic, minced
1 Tbsp. fresh grated ginger
1 Tbsp. sesame oil
2 Tbsp. of soy sauce
1/2 fresh lime, squeezed
1 Tbsp. honey
Whisk together.